Precook 6 cups red rice in a rice cooker.
Heat 4 T olive oil and 2 TBSP butter in a large skillet.

Saute:
1 Tbsp. chopped red onion
1 knorr chicken cube
1/4 C chopped yellow bell pepper
1/4 c chopped green bell pepper
1/4 c chopped red bell pepper
6 spears julienned green asparagus
1 C. coarsely chopped broccoli
1/2 Butter Cream Pili Bar, chopped
When the vegetables are cooked but still crunchy, add the red rice. Stir briefly, then serve.